6 cups of water
2 medium-large cassava roots
2-3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Place a large pot on your stovetop (flame on high. Add 6 cups of water and a pinch of salt and allow to reach a medium simmer (not boiling).
2 Preheat your oven to 400 ° F.
3 To prepare your cassava, cut off both ends with a sharp knife. With a knife or vegetable peeler, peel off the thick layer of brown skin completely.
4 Starting you cassava into “fries” about 1/2 inch thick and leave out any tough fibrous pieces.
5 Place the cut cassava pieces in the simmering water and bring to a boil. Boil for 10-15 minutes, or until the cassava is fork-tender, be careful for not to overcook as the cassava will get too soft to make as fries.
6 Drain cassava and pat dry with paper towels. Toss the fries with olive oil and salt to coat them completely, and line a large baking sheet.
7 Ensure that each cassava fry has at a space of 2 inches between them to give them a crispy texture.
8 Bake in the preheated oven for 30 minutes, turning over in the middle of the cooking time. When they are golden brown and crisp they are ready to come out. Don’t let them brown too much!
9 Sprinkle with black pepper while still hot.
10 Serve right away with homemade ranch dressing and enjoy!
HOMEMADE RANCH DIP
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup whole milk
3/4 – 1 teaspoon dried dill
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt (optional)
1/4 teaspoon lemon pepper (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon pepper sauce
1 tablespoon minced fresh chives
1 Whisk together the mayo, sour cream and milk until smooth.
2 Add the spices and whisk until combined.
3 Add the vinegar and whisk again.
4 Empty into a jar or container and use within three days.